Perhaps, at this very moment, you are thinking about all the last-minute groceries you have to buy before you make Christmas dinner.

And you are struggling, doing your best to finalize recipes and figure out what everyone’s eating these days. You know at least one person in your family is on a diet. Someone else refuses to eat meat. Still another can’t eat gluten and dairy.

And you’re caught in the middle, simply trying to make a festive holiday dinner for everyone.

Think of it as a chance to get creative, says Westin Calgary executive chef Michael Batke. “It’s a good challenge, actually,” he says. “It opens your mind as a chef, so you can’t just cook for yourself and what you like.”

Batke often deals with people who have up to 30 different food intolerances or allergies, and he finds ways to work with them all. He suggests using olive oil in place of butter in mashed potatoes for a dairy-free dish. For celiacs, have a gluten-free flour blend on hand for baking and as a thickener for gravy. And for vegetarians, always ensure that you’ve included a protein in at least one dish. (Lentils, he notes, are one of his personal favourites.)

Recipes for last-minute Christmas side dishes from notable Canadian chef Great Podleski in her latest cookbook. Courtesy, Greta Podleski, Yum & Yummer.Calgary

Her advice? Delegate. The youngest of six girls, Podleski rose to fame with the publication of the Looneyspoons, Crazy Plates and Eat, Shrink & Be Merry cookbooks, all co-written with her sister, Janet.

She says her family gathers every Christmas, but they rotate the host house, and they always hold a potluck. “We all contribute. Everyone makes what they’re best at, and what their favourite dishes are, and we get a great variety,” she says.

“If you’re the only person responsible for the entire meal, it can be very stressful.”

And don’t be afraid to get creative with your choice of side dishes. As long as the mains are more or less what your family expects, you can play around with the rest of the menu.

“Side dishes are getting more interesting and adventurous, which is kind of cool because that’s the place to experiment,” Podleski says. “My mother would have just made green beans.”

One of Podleski’s favourite holiday tricks for cutting back on calories is to roast, then mash, cauliflower, as an alternative to mashed potatoes. “Sometimes people boil or steam the cauliflower and try to turn it into a mash, but then it’s soupy,” she says.

“When you roast it, it has so much more flavour. You can actually fool people into believing they’re having potatoes.”

Chef Keith Luce, from Calgary’s Tavernetta restaurant, suggests getting the best ingredients you can afford — and that includes vegetables. Alberta beets are some of his favourites this time of year. “Go to the farmers’ market and get really good quality beets, because they’re going to be the star of the show,” he says. “Roast them well, adorn them lightly, and embrace their natural beauty.”

He suggests gearing 15 to 30 per cent of your menu toward making dishes that your friends with dietary restrictions can eat. “Don’t think of it as restrictive,” Luce says. “Understand it as an opportunity.”

And remember that cooking a special meal for friends and family is about making others happy. If that means including a few gluten-free or vegan dishes, then, by all means, do it. “It’s about making the best possible meal you can for people,” says Luce. “I just want people to enjoy themselves and to enjoy what I’m making.”

Of course, for some, Christmas is a time to throw the rules out the door for a few days. Come Christmas Day, Podleski says she be surrounded by family, eating and, well, being merry. “I eat healthy 90 per cent of the time, and 10 per cent of the time, I eat what I want,” she says.

“So I’ll be indulging in some great holiday food and not caring whether it’s healthy or not, for a change.”

Maple-Balsamic Roasted Brussels Sprouts

If you don’t think you like Brussels sprouts, give these ones a try, says Podleski. “Roasted Brussels sprouts will be a game changer, for sure. This recipe will convert you,” she says.

2 lb (907 g) Brussels sprouts

2 Tbsp (30 mL) olive oil

2 Tbsp (30 mL) balsamic vinegar

2 Tbsp (30 mL) pure maple syrup

1 Tbsp (15 mL) freshly squeezed lemon juice

1 tsp (5 mL) Dijon mustard

Sea salt and freshly ground black pepper to taste

1/4 cup (60 mL) sliced or slivered almonds, lightly toasted

¼ cup (60 mL) pomegranate seeds

Preheat oven to 400 F. Line a large, rimmed baking sheet with parchment paper and set aside. Trim the stem ends and remove any sad-looking outer leaves from the Brussels sprouts, then cut large sprouts in half lengthwise. You can leave smaller sprouts whole. Place the Brussels sprouts in a large bowl.

In a small bowl or measuring cup, whisk together oil, vinegar, maple syrup, lemon juice, mustard and several grinds of salt and pepper. Pour dressing over Brussels sprouts and toss well, ensuring each sprout is coated with dressing. Spread Brussels sprouts evenly on prepared baking sheet in a single layer. Drizzle any extra dressing from bowl over sprouts. Get every last drop.

Roast, uncovered, for 10 minutes. Give Brussels sprouts a gentle stir, then continue to roast for about 15 more minutes, or until sprouts are tender and caramelized (or cooked to your liking.)

Roasted Acorn Squash with Spiced Orange-Maple Butter

“Many people don’t realize acorn squash skin is edible, so they struggle to peel it but they don’t need to. It’s a thin, delicate skin you can eat,” Podleski says.

She garnishes the dish with pomegranate seeds and minced fresh parsley before serving. Use a non-dairy butter if you’re making this dish for someone who doesn’t eat dairy; otherwise it’s a great dish for vegetarians and non-vegetarians alike.

1 medium to large acorn squash (about 2 ½ lb/1.1 kg)

2 Tbsp (30 mL) butter, melted

1 Tbsp (15 mL) pure maple syrup

1 tsp (5 mL) garam masala spice blend

½ tsp (2.5 mL) grated orange zest

½ tsp (2.5 mL) sea salt

Preheat oven to 400 F. Line a large, rimmed baking sheet with parchment paper and set aside.

Wash and dry squash. Cut squash in half lengthwise from the stem to the bottom end. Scoop out and discard the seeds. Cut squash halves crosswise into ¾-inch-thick slices. You should end up with 10 to 12 slices in total. Place squash pieces on prepared pan in a single layer.

In a small bowl, whisk together butter, maple syrup, garam masala, orange zest and sea salt. Spoon or brush mixture evenly over both sides of squash pieces. Use every drop!

Roast squash for 15 minutes. Carefully remove pan from oven, flip pieces over and roast for 15 more minutes, until squash is tender. Serve immediately.

Makes 4 servings. Per serving: 155 calories.

Kaleslaw Salad

A recipe for your friends and family in need of gluten-free, vegetarian, vegan and raw dishes this holiday season. (Or one to try in January if you indulge too much this month.)

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